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tk59. Thanks, I will do my best to explain what they are as well as why I do it this way.
The grinds are basically flat grinds that are then blended together adding convexity to the face. of the blade. Its subtle yet very noticeable when cutting sticky veggies.
I do it this way, because if I just do a convex grind, I often loose material at the spine and the blade is left to FAT behind the edge. Where by doing full grinds, then blending them. I get a nice thin edge and good food release. Hope this makes sense?

I also have NO plunge lines on this knife, This is the second knife I have done without them. It is a clean look and I like it for knives that dont have a bolster. But I think I will continue to do the plunge lines on the knives I add bolsters to. As it adds to the look and flow of the knife in my opinion.

Thanks again for checking out my work. Please let me know what you think, I am always trying to learn. and feedback from you guys has been invaluable to me. Thank you.

God Bless
Randy

Inspired by God, Forged by Fire, Tempered by Water, Grounded by Earth, Guided by the spirit.. Randy Haas